| Sambal Ikan Asam Manis ~ Fish with Chile Sauce ~ Indonesia 1 white or red snapper ( in Denver, a fish called wiper is used) Do not remove head Spicy paste 15 fresh red chile peppers, chopped (small red peppers found in Asian markets) 10 shallots chopped 3 cloves garlic ~~~~~ 1 tbsp tamarind juice 1 tbsp palm sugar 1/2 tsp salt oil for deep frying sliced orange for garnish 1. Slice fillets from sides of fish and cut into small pieces. Deep fry fish body first, drain and place on serving dish. Fry fish pieces until gloden brown, drain and set aside. 2. Using a pestle and mortar pound (or food processor), pound spicy paste ingredients into a paste. 3. In a wok, heat 2 tablespoons oil; stir-fry paste until fragrant. Reduce the heat, add tamarind juice, palm sugar, salt. Stir until thickened. 4. Add fried fish pieces, toss until sambal coats the fish. 5. To serve, place sambal on top of the fish on the serving plate. Garnish the both sides with sliced oranges. |
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